In a small bowl, combine the water and ground flaxseed. Let these two sit and get to know each other for about 3 minutes.
Meanwhile, in medium-sized mixing bowl, stir together the dry ingredients: the Flours, Baking Soda, Cinnamon, Pumpkin Pie Spice, All Spice, and Salt.
Now would be a good time to start pre-heating a skillet over medium heat. I like using the nice and hefty cast iron type (like THIS one) but any frying pan will do.
Next, add the wet ingredients to our mixing bowl: the Flax/Water combo, Pumpkin Puree, Maple Syrup and additional Water and stir to combine.
Before you begin the pancake cooking process, first add about a teaspoon of buttery spread (I used Earth Balance) to the pan, as well. Don’t skip this part – it’s a very important step in making the very best pumpkin pancakes of your life! No joke. Reason being, it will add a slight buttery flavor to the surface of your cakes, plus make the edges slightly crispy. Mmm – mmm
Next, spoon the batter onto the pan to create your discs of wonderfulness. I usually go the 4-inch (12-cm) pancake route, but feel free to go bigger or smaller.
After about a minute or two when the edges start to firm up, flip those pancakes over. They should reveal a nice golden brown color.
Give the pumpkin pancakes about another couple minutes on that other side, then serve them up with a little (or a lot!) of pure maple syrup. Add another teaspoon of non-dairy butter to the pan before cooking up the next round.